Enjoy this mouth-watering pumpkin-apple gingerbread cake. The variety of flavor makes for a perfect dessert.
Pumpkin-Apple Gingerbread
- Prep Time 15 min
- Total 1 hr 40 min
- Ingredients 16
- Servings 16
Ingredients
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 2 1/2 teaspoons ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 4 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 large green apple, peeled, shredded (1 cup)
- 1/2 cup molasses
- Powdered sugar, if desired
- 1 cup whipping cream, beaten to stiff peaks
- 3 tablespoons finely chopped crystallized ginger
Instructions
-
Step1Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening (do not use cooking spray); coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice; set aside.
-
Step2In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.
-
Step3Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 15 minutes. Place cooling rack upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours. Sprinkle with powdered sugar. Serve each slice on serving plate topped with about 2 tablespoons whipped cream and about 1/2 teaspoon crystallized ginger.
Nutrition
410
Calories
18g
Total Fat
5g
Protein
57g
Total Carbohydrate
28g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 11g
- 54%
- Trans Fat
- 1/2g
- Cholesterol
- 100mg
- 33%
- Sodium
- 320mg
- 13%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 28g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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